Safety evaluation of the food enzyme β‐amylase obtained from barley (Hordeum vulgare)

Abstract The food enzyme considered in this opinion is a 4‐α‐d‐glucan maltohydrolase (EC 3.2.1.2) obtained from grain of barley (Hordeum vulgare), by the companies Genencor International B.V. and Senson Oy. This β‐amylase is intended to be used in several food‐manufacturing processes: baking and bre...

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書目詳細資料
發表在:EFSA Journal
Main Authors: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Jean‐Pierre Cravedi, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Wim Mennes, Maria Rosaria Milana, André Penninks, Andrew Smith, Maria deFátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Corina‐Aurelia Zugravu, Andrew Chesson, Boet Glandorf, Lieve Hermann, Klaus‐Dieter Jany, Francesca Marcon, Davor Želježić, Davide Arcella, Yi Liu, Kim René Rygaard Nielsen, Karl‐Heinz Engel
格式: Article
語言:英语
出版: Wiley 2017-05-01
主題:
food enzyme
β‐amylase
4‐α–d‐glucan maltohydrolase
EC 3.2.1.2
Hordeum vulgare
barley
在線閱讀:https://doi.org/10.2903/j.efsa.2017.4756

因特網

https://doi.org/10.2903/j.efsa.2017.4756

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